Chickpea and Pumpkin Curry

This curry recipe includes wonderful aroma and taste of Indian and Pakistani spices with the added fibre, vitamins and minerals from extra vegetables and protein and calcium from milk, which gives it the rich creaminess without the extra fat and calories from cream or coconut milk.

Serves: 6
Difficulty: easy
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tsp curry powder
• 1 tsp garam masala
• 1 cup vegetable/chicken stock (reduced salt)
• 1 tbsp cornflour
• 2 tbsp tomato paste
• 2 cups pumpkin, chopped into 2 cm pieces
• 2 carrots, sliced
• 400g canned chickpeas, drained
• 1 cup light evaporated milk (with coconut essence)
• 4 cups cooked basmati rice or 6 chapatti/naan bread, to serve

Instructions:

1. Cook rice following packet instructions.
2. Heat oil in a saucepan. Cook onion for 5 minutes. Add garlic and spices and a splash of water. Cook for 1-2 minutes.
3. In a small bowl, whisk ¼ cup of the stock and cornflour together to dissolve the cornflour. Add to the onions.
4. Add tomato paste, vegetables, chickpeas and remaining stock to onions. Bring to boil then reduce heat to low and simmer for 20 min.
5. Add evaporated milk and simmer for 2 minutes on low heat.
6. Serve curry with cooked rice or bread.

Handy tip:

• You can add different vegetables, such as red capsicum, green beans or sweet potato or chicken, depending on your liking.